The end of the year is approaching and with plenty of time in our hands during the holidays, today we offer you, together with Farmy, a delicious dessert to share in a 'petit comité'.
With only 3 components, these cupcakes are very easy to make: a fluffy sponge cake, a silky pumpkin and orange mousseline, and some mini Christmas cookies to entertain the whole family and challenge your arts and crafts skills!
For this you will need-
Equipment for 12 muffins
12 hole muffin tin
Piping nozzles for decoration
Piping bag
Pastry cutters (gingerbread man, pine-tree, star, animals)
Ingredients
GINGERBREAD CUPCAKES
Ingredients
185 g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp mixed spice
1/4 tsp salt
110 ml yogurt
110 ml molasses
2 large eggs
1 tsp vanilla
115 g unsalted butter softened
85 g dark brown muscovado sugar
PUMPKIN & ORANGE MOUSSELINE
125 g pumpkin puree
50g cane sugar
3 egg yolks
100 g granulated sugar
¼ tsp salt
15 g corn starch
70 ml whole milk
150 ml heavy cream
2 tsp pure vanilla extract
1 TBSP unsalted butter, cold
1 orange zest
300 g unsalted butter at room temperature
MINI CHRISTMAS COOKIES
150 g Bio cinnamon almond dough
25 ml lemon juice
150 g powered sugar
1 toothpick
Instructions
For The Gingerbread Cupcakes
Preheat the oven to 170 C. Line the 12 hole muffin tin with some liners and set aside.
In a large bowl, mix together the flour, baking powder, baking soda, all the spices and salt. Set aside.
In a small bowl, mix together molasses and yogurt. Set aside.
In the bowl of a standing mixer fitted with a whisk attachment, cream together the sugar and butter until light and fluffy. Add the eggs, one at a time, followed by vanilla.
With the mixer running on low speed, add half of the flour mixture, followed by half of the molasses and yogurt mixture. Repeat again, add the remaining flour mixture followed by remaining molasses and yogurt mix. Stir until all the ingredients are incorporated.
Divide the batter between the cupcake cases, but don't over fill them. Fill about 3/4 of each cupcake case. Bake for 15 minutes, until the toothpick inserted in the middle comes out with just a few crumbs remaining. Allow the cupcakes to cool completely before topping with mousseline.
For The Mousseline
Combine the pumpkin puree and cane sugar in a small saucepan and heat over low heat, stirring continuously until the sugar has dissolved. Once the puree is bubbling cook for about 5 minutes. Set aside.
In a small saucepan over medium-low heat, heat the milk and heavy cream, without it coming to boil. Remove from the heat.
In the bowl of a standing mixer fitted with a paddle attachment, beat the egg yolks, granulated sugar, and salt on medium-high about 5 minutes. Scrape down the sides and add the cornstarch. Mix until combined.
With the mixer running on low, very slowly add the hot milk mixture. Mix until combined. Scrape down the sides, and add the pumpkin. Mix again on low until completely combined.
Transfer the mixture to sauce pan. Cook over medium heat, stirring constantly with a wooden spoon, until the pastry cream becomes very thick and begins to boil, about 5-7 minutes. Switch to a whisk and whisk the mixture for another 3-4 minutes, until the pastry cream becomes thicker. Remove from the heat, and strain the pastry cream into another medium-sized bowl. Stir in the vanilla, butter, and orange zest. Cover the pastry cream with plastic wrap and keep it in the refrigerator until cool.
Let the pastry cream come to room temperature. Place it in the bowl of a stand mixer fitted with a whisk attachment. Beat the pastry cream on low speed, adding 1 to 2 tablespoons of butter at a time, beating well after each addition. When the butter has been completely incorporated, scrape down the sides of the bowl and increase the speed to medium. Beat the buttercream for a minute or two, until completely smooth.
For The Mini Cookies
Preheat the oven to 220 degrees. Sprinkle a spoonful of flour on the table and roll out the cinnamon almond dough to half a centimetre thick and cut with the pastry cutters. Bake on a tray covered with baking paper for 3 minutes. Let cool down. Prepare the icing by mixing the lemon juice with the powdered sugar. With a toothpick, paint the biscuits once they are cold, let them dry for 5 minutes.
Have fun decorating your cupcakes & Happy Holidays!